In my quest to avoid all canned and processed foods, I was missing one of my favorite Thanksgiving dishes… Green Bean Casserole. I did a search online and found a recipe for “Clean Green Bean Casserole” at a blog called Detoxinista.
I didn’t want to post here about it until I tested it out…
We had it for Thanksgiving yesterday and it was delish! Mine (above) didn’t come out nearly as beautiful as the one over at Detoxinista. I have to tell you again, it was yummy. Just as yummy as the kind with French’s Onions and canned soup ever was… maybe even better.
I think the reason was, I did not caramelize the onions long enough. My turkey was done 3 hours ahead of schedule and I was scrambling to get my sides done in time to eat hot turkey. Next time, I will definitely prepare this dish early so I can just slip it in the oven for 30 minutes at crunch time.
Still, it was yummy and it didn’t have the toxic chemical bisphenol A, or BPA found in many canned foods. Campbell’s Cream of Mushroom soup was tested by the Breast Cancer Fund and was found to be very high in this cancer causing poison.
I got all my vegetables from Stone Valley Coop in Poultney, Vermont. This recipe called for green beans, onions, mushrooms, parsnips and garlic, all organic and locally grown.
I had to make a few variations to the recipe. My family has a bunch of mushroom haters. I took the mushrooms and pulverized them in a blender and then added them to the caramelized onions toward the end of the process. This way the mushroom haters could not recognize the mushrooms. It’s a texture problem with mushrooms and as long as they don’t see ’em, they don’t mind eating them.
I added feta cheese and white pepper to the parsnip sauce for flavor.
Let me know if you try this recipe. Christmas is coming. I know I will be making it again!